Black Bean and Sweet Potato Enchiladas |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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These enchiladas are delightful! From Ingredients:
8 corn tortillas |
2 medium sweet potatoes, cooked (nuked 5 minutes) |
1 (15 ounce) can black beans |
1 yellow onion, diced |
1 -10 jalapeno, seeded and diced |
1 tablespoon garlic, minced |
1 teaspoon cumin |
1 teaspoon coriander |
1 teaspoon chili powder |
Directions:
1. Water saute the onions; after 3 minutes add garlic; after onions and garlic are softened, add everything else and cook down until the consistency is rather thick.
2. Heat the tortillas on a dry griddle, or nuke for a minute to soften (keeps them from tearing when rolled). Spoon filling on tortilla in an of-center strip, and roll. Smear a bit of filling on the inside edge to seal. Place on cooking-sprayed baking dish, seam side down.
3. Serve with salsa verde.
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